Description
Creamy Pasta Salad loaded with crispy bacon, sweet peas, and freshly grated parmesan, all tossed in a tangy homemade dressing. This easy make-ahead side dish is perfect for potlucks, BBQs, summer picnics, and busy weeknight dinners.
Ingredients
Scale
For the Salad:
- 12 oz small pasta noodles (shells, elbows, or rotini)
- 2 cups frozen peas, thawed
- 12 oz thick cut bacon, cooked and chopped
- 1/2 cup freshly grated parmesan cheese
For the Creamy Dressing:
- 3/4 cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar (to taste)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon garlic powder (to taste)
- 1/2 teaspoon onion powder (to taste)
- 1/4 teaspoon black pepper (to taste)
Instructions
- Cook the pasta in a large pot of salted water according to package directions until al dente.
- Drain and rinse the pasta under cold water to stop the cooking process. Set aside.
- While the pasta cooks, thaw the peas, cook and chop the bacon, and grate the parmesan cheese.
- In a small bowl, whisk together mayonnaise, olive oil, apple cider vinegar, sugar, salt, garlic powder, onion powder, and black pepper until smooth.
- In a large mixing bowl, combine cooled pasta, peas, bacon, and parmesan.
- Pour the dressing over the top and stir until evenly coated.
- Cover and refrigerate for 1–2 hours before serving, or serve immediately.
Notes
- For best flavor, chill for at least 1 hour before serving.
- If the pasta absorbs too much dressing after refrigeration, stir in 1–2 tablespoons of mayo before serving.
- Thick-cut bacon gives better texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 45 mg